Sunday, 1 February 2015

VEGETARIAN CURRIED POTATOES - NIRAMISH ALOO-R DUM

Another amazingly delicious bengali vegetarian delight..Niramish Aloor Dum or you may call it Vegetarian Curried Potatoes. Vegetarian as

no onion or garlic is used in this recipe. So no dramas about teary eyes peeling and chopping. Popularly made during any religious occassion or offerings or just any time you feel like. A sensational combo with some green pea bread (koraishutir kochuri), pulao or pilaf, Luchi (or poori) or bhoger kichudi ( a spicy and aromatic rice and lentil dish prepared as a "food offering to god" during any religious celebration)

This dish is a real quicky and the fragrance of asafoetida (or hing), fresh ginger, cumin and coriander leaves add a beautiful flavour and aroma that can give you a test run for patience.

Now before we get on with the main recipe allow me to mention that this was a very unplanned post. I made this few months ago when i invited some of my mates for breakfast. It looked good and I snapped it before serving. Hence no stepwise pictures are added with the recipe but will be done sooner and that's a promise!:)

Here goes the recipe:

For tempering: in the order it should go in to the hot oil:

Asafoetida or hing a couple of good pinches (use your own instinct, as it is very strong and can really overpower your dish.)

1/2 teaspoon cumin seeds

1 bay leaf

1 clove, 3 green cardamoms, 1 medium stick of cinnamon - pound these gently in a mortar n pestle or with a rolling pin on your work surface.

1 dry red chilli (optional but recommended)

Other ingredients:

8 medium potatoes, peeled and halved and boiled in salted water.(Tips:Add a pinch of sugar when boiling.Or alternatively peel potatoes and steam them in your microwave for 5 mins max until just cooked. donot over cook your potatoes or they will turn mushy. You may add salt and sugar in the water used for steaming)

2 medium tomatoes, nicely chopped

1/2 tablespoon roasted cumin powder:

(Tips:lightly bruise your cumin seeds or dry roast in a pan , donot burn them. When they brown slightly remove and transfer on a wooden base or work surface roll by pressing with your rolling pin until ground)

Step 1 :Heat oil in a wok, and gently toss your cooked potatoes with a sprinkling of turmeric until light golden. Remove and set aside.

Step 2: Heat some more oil in the same wok on medium heat, add a pinch of sugar and very quickly but carefully add the tempering ingredients starting with asafoetida first , and then followed by the others.

Step 3: Add green peas, roasted cumin powder, turmeric powder, chilli powder, and saute again coating everything together and folding the spices and peas until the spices are all cooked. Add the potatoes and gently fold in making sure the potatoes donot break and turn mushy.

Step 4: At this stage add salt to taste and sugar to balance. If you like it dry then simmer and cover for a few mins or so..

Step 5: remove cover and transfer into a serving bowl scraping out any valuable sticky bits in the pan, now sprinkle the magic spice, garnish with coriander leaves.

(Alternatively if it gets too dry and you want some gravy you may add a lil water (3-4 tbsp approx) at step 4 and follow the rest.( jus reminding, this dish is more to the dry side)

Serve with love along with some phulko luchi or koraishutir kochori. These matches are made in the "food" heaven and can never go wrong:D :D

ENJOY!!

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